Are you overwhelmed with zucchini this time of year? You could freeze it or make zucchini butter ... or, if you're like Deena Prichep, you could throw an all-zucchini dinner party. Here's how she turned zucchini "from a burden to a bounty," even changing minds of guests who thought they didn't like the squash…

In an article for The Oregonian, Prichep writes:

Zucchini gets a bad rap. Although there are many people (like me) who appreciate its subtle beauty, there are others who leave them on unsuspecting doorsteps. You can see why people have been burned -- small and tender zucchinis quickly become mammoth mealy bats if you turn your back on them. And even if you pick them when they're small, their prolific yield means you have to keep picking and picking, until even the most zucchini-friendly palate gets a bit weary. It's no wonder home cooks run out of ideas, and people think that they don't like zucchini. But I aimed to change that with a single meal: the All-Zucchini Dinner Party.

It's a fun – and even brave! – idea. Whether you inform your guests that they're about to enter zucchini-land or let them figure it out as the meal progresses is up to you. From start to finish, here are the dishes she came up with:

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Emily Han (formerly Emily Ho) is a writer, recipe developer and educator on topics such as food preservation, wild food and herbalism. She is author of Wild Drinks and Cocktails (Fall 2015), co-founder of Food Swap Network and creator of Miss Chiffonade